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Sud'n'Sol Grilled Pineapple & Pepper Salsa

Veggie Hawaiian Salsa

Ingredients (serves 4)

400 g SNS grilled pineapple

150 g S'n'S grilled sweet peppers

100 g diced cucumber (unpeeled)

100 g diced avocado (frozen)

50 g edamame beans (Ardo)

50g grilled diced red onion

100 g Greek white vegan cheese (Violife)

Finishing & seasoning

Fresh thyme

Lime wedges

Salt & pepper

Yoghurt Green Thai Dressing:

150 g plain soy yoghurt (Alpro) 75 g diced cucumber (unpeeled)

25 g Thai spices (Ardo) 15 g cane sugar 15 g mirin (rice wine) Juice and zest of 1 lime Optional: Fruity curry sauce (Rascals tastebuddies)


  1. Mix the grilled pineapple with the sweet pepper, cucumber, avocado, edamame beans and grilled diced red onion. Transfer to plates. ​

  2. Crumble the Vegan Greek white cheese over the salad.

  3. Dressing: Blend together the yoghurt, Thai spices, cucumber, cane sugar, mirin, lime juice and zest into a smooth mixture. Season with salt and pepper.

  4. Serve with a wedge of lime.

  5. Optional: Finish with fruity chilli sauce (Rascals tastebuddies) for a spicy Caribbean touch.



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